Dumplings From Florence

Here’s to the anonymous chef from Florence, Italy, who created these tempting dumplings. They can be served with rice or hot buttered polenta and fresh Italian bread.

SPINACH DUMPLINGS

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 egg, lightly beaten

1 pound ricotta cheese (low fat, if desired)

Grated Parmesan cheese

1/2 cup finely shredded mozzarella cheese

Dash ground nutmeg

1/2 cup semolina flour

Salt

Butter or margarine

3/4 cup tomato sauce, homemade or commercial

Stir together spinach, egg, ricotta, 1/2 cup Parmesan, mozzarella, nutmeg and flour in bowl until well combined. Roughly 1 tablespoon at time, form mixture into balls. Place on plate, cover and refrigerate 5 hours or more.

Bring lightly salted water to boil in kettle or deep saucepan. Boil dumplings, no more than 6 at time, until each floats to surface.

Remove with slotted spoon and let drain on paper towels. When all have been cooked, transfer to well buttered baking dish, cover with foil and reheat at 300 degrees 10 minutes.

Place 2 tablespoons butter in bottom of large non-metallic mixing bowl. Add hot dumplings and stir with wooden spoon to coat evenly with butter. Add tomato sauce and stir again. Serve with Parmesan cheese. Makes 6 servings.